Sunday night's dinner

Rightupinthere · Post by **Rightupinthere** » Sat Jan 24, 2009 2:03 pm

I'm feeling it. I'm going to make thick cheeseburgers and serve them on homemade buns.
The french fries are going to be made in lard.

And I'm going to make pie - because damn that sounds good.

I need a beer. Any suggestions? I was thinking about going to my standby Great Lakes Dortmunder Gold.

hammb · Post by **hammb** » Sat Jan 24, 2009 3:58 pm

Sounds good RUIT! With bold flavors like beef & fries I personally like a good hoppy brew. Bell's 2 hearted comes to mind as one of my faves. In general in the winter I like bigger sweeter beers; Great Lakes Edmund Fitzgerald is a good one. Personally not a fan of Dortmunder, it's too subtle for me, I like more flavor in my beer, but that's me.

As to the rest sounds great. National Pie day was yesterday, but I suppose you could celebrate it a couple days late! We made Peanut Butter pies last night and they were amazing.

Jacobs4Heisman · Post by **Jacobs4Heisman** » Sat Jan 24, 2009 6:07 pm

Dinner tonight is 2 batches of Cincinnati-style chili. They've been cooking for about 6 hours now, so it's time to start the spaghetti. Yum.

A good thick burger sounds awful nice, though. Maybe tomorrow. With some chili on top.

Rightupinthere · Post by **Rightupinthere** » Sun Jan 25, 2009 7:51 am

I may have to postpone the meal tonight. I ate waaaaaaay too much rich food yesterday at a birthday party.'

Damn Slovenians. Thank goodness they didn't start pushing that nasty Eastern bloc version of Mad Dog 20/20 on us as they normally do.

goofyeuph · Post by **goofyeuph** » Sun Jan 25, 2009 9:16 am

That sounds fantastic Mark! I've been wanting a really good, I mean a really good hamburger for a while now. The real hamburger I want is back in Ohio. Geuss I'll have to wait until I come home in July. In the mean time maybe I'll make some this week one of the days I'm not working. Out of curiousity, how do you do your homemade rolls?

The Niz · Post by **The Niz** » Sun Jan 25, 2009 1:05 pm

goofyeuph wrote:That sounds fantastic Mark! I've been wanting a really good, I mean a really good hamburger for a while now. The real hamburger I want is back in Ohio. Geuss I'll have to wait until I come home in July. In the mean time maybe I'll make some this week one of the days I'm not working. Out of curiousity, how do you do your homemade rolls?

I assuming you may want me to make extras that weekend?

goofyeuph · Post by **goofyeuph** » Sun Jan 25, 2009 6:35 pm

sorry bro, yours are good but I'm looking for something with a little more bite. Yours are a tad too sweet.

Rightupinthere · Post by **Rightupinthere** » Sun Jan 25, 2009 6:38 pm

goofyeuph wrote:That sounds fantastic Mark! I've been wanting a really good, I mean a really good hamburger for a while now. The real hamburger I want is back in Ohio. Geuss I'll have to wait until I come home in July. In the mean time maybe I'll make some this week one of the days I'm not working. Out of curiousity, how do you do your homemade rolls?

Standard white bread recipe but after the initial rise you break them out into whiffle ball sized buns for the second rise. Brush with butter and bake.

Although, there is a really good Amish bread recipe which takes buttermilk. OUTSTANDING! That bread also makes killer french toast.

hammb · Post by **hammb** » Sun Jan 25, 2009 8:08 pm

Rightupinthere wrote:
goofyeuph wrote:That sounds fantastic Mark! I've been wanting a really good, I mean a really good hamburger for a while now. The real hamburger I want is back in Ohio. Geuss I'll have to wait until I come home in July. In the mean time maybe I'll make some this week one of the days I'm not working. Out of curiousity, how do you do your homemade rolls?
Standard white bread recipe but after the initial rise you break them out into whiffle ball sized buns for the second rise. Brush with butter and bake.

Although, there is a really good Amish bread recipe which takes buttermilk. OUTSTANDING! That bread also makes killer french toast.

This.

Personally, I MUCH prefer my white breads with an overnight sponge as well. Much better to get that slow fermentation flavor, IMO.

h2oville rocket · Post by **h2oville rocket** » Mon Jan 26, 2009 10:08 am

hammb wrote:Sounds good RUIT! With bold flavors like beef & fries I personally like a good hoppy brew.

Jah, if I haf enuf almost any brew is hoppy brew.

Rightupinthere · Post by **Rightupinthere** » Wed Jan 28, 2009 9:15 pm

hammb wrote:
Rightupinthere wrote:
goofyeuph wrote:That sounds fantastic Mark! I've been wanting a really good, I mean a really good hamburger for a while now. The real hamburger I want is back in Ohio. Geuss I'll have to wait until I come home in July. In the mean time maybe I'll make some this week one of the days I'm not working. Out of curiousity, how do you do your homemade rolls?
Standard white bread recipe but after the initial rise you break them out into whiffle ball sized buns for the second rise. Brush with butter and bake.

Although, there is a really good Amish bread recipe which takes buttermilk. OUTSTANDING! That bread also makes killer french toast.
This.

Personally, I MUCH prefer my white breads with an overnight sponge as well. Much better to get that slow fermentation flavor, IMO.

When I come over this coming fall, I'll see if I can score a bunch of Amish Friendship bread starter. I'll bring it over and share at the tailgate (with instructions.)

Wildly flavorful sourdough, that!

hammb · Post by **hammb** » Wed Jan 28, 2009 10:09 pm

Rightupinthere wrote:
hammb wrote:
Rightupinthere wrote:
goofyeuph wrote:That sounds fantastic Mark! I've been wanting a really good, I mean a really good hamburger for a while now. The real hamburger I want is back in Ohio. Geuss I'll have to wait until I come home in July. In the mean time maybe I'll make some this week one of the days I'm not working. Out of curiousity, how do you do your homemade rolls?
Standard white bread recipe but after the initial rise you break them out into whiffle ball sized buns for the second rise. Brush with butter and bake.

Although, there is a really good Amish bread recipe which takes buttermilk. OUTSTANDING! That bread also makes killer french toast.
This.

Personally, I MUCH prefer my white breads with an overnight sponge as well. Much better to get that slow fermentation flavor, IMO.
When I come over this coming fall, I'll see if I can score a bunch of Amish Friendship bread starter. I'll bring it over and share at the tailgate (with instructions.)

Wildly flavorful sourdough, that!

That sounds awesome! I've wanted to make a sourdough for awhile, but have been hesitant to make my own starter. I'd love to get a good, established starter and build off it.

rood · Post by **rood** » Wed Jan 28, 2009 10:14 pm

I bought a sourdough starter from the King Arthur Flour company. I've been feeding and eating it for about fifteen years now.